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It’s that time of the year when Mother Nature is dressed in gold and the almighty pumpkin makes its special appearance. My family, not a fan of the golden vegetable, so for me to create a dish with pumpkin as the main ingredient was indeed a challenge! However, I was determined to trick them into it and surprisingly it turned out to be a treat!

Recipe

Serves 4 | Time 45 minutes

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Ingredients

400g Pumpkin

400ml Coconut Milk

4 tsp Olive Oil

4 tsp Sushi Vinegar

2 stalks Lemon Grass

3-4 Lime Leaves

4-5 Sweet Basil Leaves

2 Chilli Peppers

Pink Salt

Japanese Togarashi Pepper

Kale

Activated Charcoal Dust

Method

Preparing the Pumpkin

Pre-heat oven to 150°C for 15 minutes.

Cut 4 large wedges from the pumpkin. Drizzle the pumpkin wedges with 2tsp of olive oil and then place them in the oven for 15 minutes or till tender. Remove the wedges from the oven and let them cool. Grate the wedges in to long spaghetti strands.

Heat 2tsp of oil in a pan and toss the pumpkin strands gently till they are coated in oil. Add 4tsp of sushi vinegar or as per your taste.

Garnishing

Kale chips: Rub raw kale leaves with olive oil, lemon juice, pink salt and Japanese togarashi pepper. Pre-heat the oven to 150°C for 15 minutes and then turn off. Then place the kale leaves in the oven till crispy.

Edible activated charcoal (made out of coconut shells): This can be sourced through specialty food stores or online.

Plate the dish as per the image shown.

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